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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by jlhkiss on 2/4/2023 & rated 92 points: We decanted this and served as our red with dinner for Nana's birthday (she mostly drank the Chablis). Needed about 30-min to open up in the decanter. Dark, cloudy, crimson color. Bio wine made in the style of Lapierre or de Villaine and quite a good effort. There was a nice supple texture that outweighed the still-in-progress palate on this tasting, so this will be best 2024-2030. Technical score: 92. Enjoyment score: 92. (1052 views) | | | Tasted by SimonG on 10/14/2022 & rated 92 points: Mainly Oregon (Noizé): Light cherry to ruby at the rim. Richer and fuller on the nose again, though not as much as the 14. Strawberries in the red fruit mix, a reasonably savoury spine and bright finish. A little more grip on the finish. **** (1338 views) | | | Tasted by JHCollins on 4/9/2022 & rated 91 points: Light but lovely. (1278 views) | | | Tasted by 560 B&W on 1/8/2022 & rated 93 points: This is coming together remarkably well. Oak fully integrated and quite fresh. 13.4% (1180 views) | | | Tasted by ADB22 on 2/1/2020 & rated 91 points: Wow. So dense and fruit forward it drinks like a Cab. This is a really good bottle of wine. Pairs well with heavier foods (2374 views) | | | Tasted by ITSJULIEFROMVA on 1/3/2020 & rated 93 points: Red fruit and earth on the nose - with raspberry and spice, pepper and soil on the palate - wonderful (1744 views) | | | Tasted by Jean-LucP on 11/30/2019 & rated 93 points: Lilac, earth, cherry on the nose. Acidity on the palate. Rich, silky finish; herbal notes. Rivals some Burgundy wines. Excellent. (1726 views) | | | Tasted by Oskiwawa on 10/21/2019 & rated 89 points: popped and poured. Drank over 3 hours. At this phase not a lot of complexity or depth. sweet red fruits with balanced acidity. Do not see the depth for this to age or improve much going forward. Would drink over the next 3-5 years. (1711 views) | | | Tasted by ewsds on 9/21/2019 & rated 93 points: I have to respectfully disagree with some of my CT compatriots, who think this is so-so or boring Pinot. This is really great Oregon Pinot with crisp and sappy blue fruits with great finish. Even a bit better on day two, which confirms it's built for aging. Excellent. (1974 views) | | | Tasted by Philip67 on 11/27/2018 & rated 90 points: This is good but not exciting Oregon Pinot. Good fruit but quite simple. structure overall is quite light. (1892 views) | | | Tasted by ewsds on 11/19/2018 & rated 94 points: Tasting through the recent 2015 Brick House Pinots, plus this 2016, this was the standout,and even better than the Evelyn's, their top wine (the 2015 - 2016 not released yet). Deep red and blue fruits with great structure, intensity and finish, this is one for the cellar, and will likely be an absolute delight in 2-4 years. Bravo Brick House. (1534 views) |
| By Allen Meadows
Burghound, Oct-19, Issue #76
(Brick House Wine Company Pinot Noir - Les Dijonnais Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Oregon: An Embarrassment of Riches and Richness (Jun 2019) (6/1/2019)
(Brick House Wine Company Pinot Noir Les Dijonnais Oregon Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Brick House Producer Website
In 1994 we began assembling plant material for one of the most exciting slopes on our forty-acre farm: the swale and ridge right outside the front windows of our old brick home. Rolling gently from our north boundary fence to the foot of tall Douglas fir in our woods, it is a south facing ridge with exposure on both the east and west sides of the central spine.
For such a site, we sought the finest plants available: the new “Dijon clones” of Pinot Noir were just beginning to find their way to West Coast nurseries. We ordered Dijon clones 113 and 115 from King Estate’s plant propagation program and grafted clone 114 from the nursery and Domaine Drouhin Oregon and planted them over nearly nine acres of ground one stormy February day in 1995.
Four years later the first wine from the Dijon block -- the 1998 “Les Dijonnais”-- was awarded 94 points by the Wine Spectator. Ten years after that vintage a Spectator retrospective placed the “Les Dijonnais” at the top of the chart of Oregon’s 1998 Pinot Noirs. Robert Parker’s Wine Advocate honored the 2002 “Les Dijonnais” with 94 points. The 2005, 2006 and 2007 “D.J.’s” garnered more acclaim as the vines matured and the winemaker grew more confident in how best to handle their wonderful fruit. Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
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